Multigrain Kiampong!

Been cooking this dish for quite a while now :) It's been a main stay in our menu for a while as well ^_^. Kiampong is a Filipino-Chinese dish very similar to Paella but in an Oriental setting. Usually, Kiampong is made from combination of sticky rice and long grain rice.. with this version, I used Greenmax's Chinese Yam with Multigrain rice (combination of oats, job's tears, brown rice, sorghum rice, barley, buckwheat, pearl rice, gordon euryale seeds, and wheat). Relatively easy to prepare but will take a bit of time to cook :)

Some snapshots of the ingredients used:

Ingredients: 

2 chinese sausages, cut into quarter inch thick slices

6 dried squid (1 dried squid is about 4 inches long, cut into strips) 

6 shitake mushroom (soaked in hot water, remove stem, cut into 4 pcs, set aside the water used in soaking the mushroom)

3 cups of multigrain rice

1 can 256grams of Gulong stewed sliced pork

3.5 cups of water

fried onions flakes

roasted or fried peanuts

green onions

Steps: 

1. wash multigrain rice once, then soak the multigrain rice for 30minutes in 3.5 cups water

2. Add squid strips, shitake mushroom, and braised pork in the multigrain rice. 

3. Stir fry sausages until fragrant, add into the multigrain rice as well.

4. Mix everything well together.

5. Set rice cooker to cook for 1 hour (My rice cooker has a setting where you can set what type of rice you are cooking, so in this case, I just indicated that I'm cooking brown rice,it takes my rice cooker 2 hours to cook brown rice, so cooking time might actually depend of the type of rice cooker, regular rice cooker would probably take 1 hour to cook)

6. Stir the rice every few minutes to make sure the toppings float on top :)

7. When rice is done, garnish it with peanuts, fried onions, and green onions on top. 

Fin :)

Niratama - stirfry chives with eggs

The husband took me on a date during the Halloween vacation to celebrate our many accomplishments for the month of October 2011.  We ate at our usual cozy Japanese resto, Isshin, of course! :) but this time, instead of our usual chicken terriyaki, ebi tempura, and gyoza, I decided to skip on the gyoza and instead tried something new - Niratama - good call haha. Niratama is Nira (chives) + Tamago (egg), chives looks a bit like green onions but doesn't taste one bit like green onion - it is way way way better. I learned about chives while browsing through some Korean recipes few months ago and realized that I've already crossed paths with Chives a lot of times, chives is also called Kuchay!! - fried siopao, kuchay pie and kuchay dumplings??am not a big fan of green onions or leeks, but chives I like, no, no, I love. So, inspired by Isshin's Niratama, I tried to come up with my own version of Niratama:

Ingredients: 

240 grams of chives

3-4 eggs

2 Tbsp. sesame oil

1 Tbsp. light soy sauce

1 Tbsp. mirin

Pinch of freshly ground black pepper

Steps: 

1. Wash chives, cut into 3cm pcs, discard the bottom 2cm end

2. Lightly beat eggs

3. Add sesame oil, light soy sauce, mirin, and black pepper into eggs. 

4. Heat up wok or frying pan, medium high heat and add 1 tsp oil. 

5. When oil is hot enough, add chives  and cook for about 30 - 45 seconds

6. Reduce heat to medium. Add eggs and scramble until done. 

Fin :)

Chinese Beef Stew with Shitake Mushroom and Radish

My camera ran out of battery, took this with my camera instead :P

I got lucky at the grocery last Sunday! :) I was able to get half kilo of kien-chi also called beef shin, woot! woot! :) usually, to get beef shin, you need to be really really early at the supermarket because they sell really fast! Originally, I was thinking of cooking beef soup with radish.. but then a better idea floated in my head when I was about to boil it for soup. so what I cooked was- Beef shin stew with shitake mushroom and radish: 

A bit tedious to prepare but soooo worth it, goes well with puto.

Ingredients:

500 grams of Beef shin, sliced into cubes (2 - 3 inch cubes)

1 pc. raddish. cut into pieces.

6 pcs shitake mushroom (soak in hot water to soften, remove stem and slice each of the mushroom into 4 pcs, you can set aside some of the water used to soften for added flavor)

5 tbsp.oil

2 tbsp. chopped garlic

5 cm. cube of ginger

1.5 star anise

2 large onions

10-12 whole black peppercorns

3 tbsp. dark soy sauce

3 tbsp. light soy sauce

2 tbsp. sugar (I use brown sugar, if you're like me, you want to increase the sugar to 4 tbsp. because I so love it sweet)

1 tsp. salt

2.5 cups of water

Steps:

1. Heat oil, medium heat

2. Add in Onion, garlic, and ginger, cook until onion is light brown

3. Add beef shin, stir fry for a few minutes, until beef is cooked and light brown.

4. Add 2.5 cups of water, shitake mushroom, star anise, peppercorns, soy sauce, sugar, and salt

5. Change to low heat when it boils and cook for 2 hours or more.

6. Add radish, cook for 15 more minutes.

Fin! :)

Oriental Braised Pork Ribs

The husband hates five spice and got me really worried if this dish will be a success.. and here's what happened after 10 minutes:

Spoils of war

Relatively simple to prepare :)Turns out, all the hate for five spice were immediately thrown out the window upon eating the ribs - a big relief! :)

Ingredients: 

2 Pounds of Pork Ribs, cut into individual ribs

1/2 Tbsp. Five Spice

1/2 Cup Hoisin Sauce

1/4 Cup Shao Xing Rice Wine

1/4 Cup Honey

1/4 Cup Agave Nectar (or Honey)

2 Tbsp. Light Soy Sauce

Steps: 

1. Rub five spice evenly into the ribs

2. In a zip lock bag, add hoisin sauce, shao xing wine, honey, agave nectar, and soy sauce. Mix well. 

3. Add in the pork ribs. Marinate overnight. 

4. Preheat broiler 225°C for 10 mins with the rack, make sure that you use a low rack (at least 4 inches away from the heat). Preheating the broiler can produce a crispier outside coating.

5. Remove excess marinade from pork ribs. Line them up in the broiler rack. Set aside excess marinade.

6. Cook for 20 minutes.

7. Brush marinade into the ribs and cook for another 5 minutes. 

Fin :)

Experimental Sweet & Spicy Grilled Pork Chops

Still a work in progress on the saltiness, but a keeper nonetheless.  ^_^ I was sort of able to rescue the blandness by adding sea salt with rosemary herbs when the pork chops were done.

Some snapshot of the ingredients used:

Ingredients:

1/4 Cup Brown Sugar

1/4 Cup Honey

1/4 Cup Sweet Soy Glaze or just your regular light soy sauce

1 Tbsp. Olive Oil

2 Tsp. Chili Flakes

Lemon juice from 1 Lemon

4 Pork Chop Steaks 3/4 inch thick

Steps:

1. In a zip lock bag, combine brown sugar, honey, sweet soy glaze, olive oil, chili flakes, and lemon juice. Mix well.

2. Make sure the sugar has already dissolved, add the pork chop steaks. Marinate for 1 hour or more.

3. Remove the pork chops from the marinade, drain excess marinade.

4. Preheat the grill to hot.

5. Once grill is heated, lower the temp to medium low. 

6. Lightly oil the grill. 

7. Add Pork Chop steak, cook for 4 minutes on each side. 

8. When Pork chop is done, season it with some sea salt. 

Fin :)

Sewing Machine Wishlist

I'm now in search for the perfect sewing machine. Sadly, one of the sewing machine that I'm considering is not available here. :-(
1. Brother CS6000i Sew Advance - Computerized Free Arm Sewing Machine - will cost me around 169USD, 110V, very affordable :)

2. Brother BM2600  - Entry Level Mechanical Sewing Machine - this one's available here in Manila though :) but awaiting for the possibility that I might be able to get the one on top hehehe :-P

Blanket Idea: Crowing (Crochet + Sewing)

After getting married, I've been sort of avoiding the topic of crocheting again. Well, for one, I decided that I needed to focus more on my programmer job and crochet seemed to be taking a lot of my time (and money too!)  :-(  This avoiding thing proved to be a big mistake, I seemed to have completely missed out the 2 reasons why I did this in the first place. First - relaxation; Second - to do other things other than hacking out codes. So to jumpstart my crochet career again, I've decided to make a crowing blanket. I was inspired by Sewing Daisies' Crochet and sewing fusion. While there are no instructions yet on how to make this, I'm going to go ahead to give this a shot.

Here's the finish product from Sewing Daisies' blog:

Pretty cool huh? :) Now, I have some problems with regards to this project.
1. Where to get the fabric? pretty difficult to get good fabric here in Manila
2. I have no sewing machine!!!
3. No instructions yet.
4. I may have to get new yarns he he :-P

The Accidental Ultimate Grilled Herbed Chicken Thigh

Sorry for the uber long title! Ahh... This recipe reminds me of Christmas :-) must be the herb-by taste. I accidentally discovered this grilled dish while thinking of ways to use up some of my spices stash which are about to expire. The result.. lo-and-behold! simple and exquisite grilled chicken. 

Ingredients: 

6 Pieces Chicken thigh fillets

Dry rub:  

4 Tsp.    Dried Oregano Flakes or 4 Tbsp. Fresh Oregano

4 Tsp.    Dried Thyme or 4 Tbsp. Fresh Thyme

4 Tsp.    Dried Rosemary or 4 Tbsp. Fresh Rosemary

3 Tbsp. Chopped Basil

2 Tsp.    Paprika

3 Tsp.    Chili Powder

1 Tsp.    Garlic Powder

1 Tsp.    Onion Powder

1 Tsp.    Sea Salt

1 Tsp.    Freshly Ground Black Pepper

Steps: 

1. Combine all the dry rub. 

2. Using a paper towel, pat the chicken thigh fillets dry 

3. Generously rub the dry rub (wtf is this sentence?? ^^) into the chicken fillet.

4. Set aside the chicken for an hour or more (since it's humid here in Manila, I store the marinated chicken in the ref)

5. Preheat grill to hot (I'm using a stove top grill)

6. Once grill is heated, lower the temp to medium low.

7. Add olive oil, just enough to oil the grill.

8. Add the chicken in, skin first, grill for 5 minutes, then turn over to the next side, then cook for another 5 minutes. 

Salmon, tomatoes, capers, and onions

In an attempt to eat healthier, the husband & I decided to get our hands to cooking at least one salmon dish every week. I came across Elise's SimplyRecipe site and chance upon this wonderful salmon dish. This dish requires fresh salmon fillet and here in Manila, a kilo of fresh salmon could cost as much as 750 pesos per kilo - so we used the cheaper variety instead, frozen salmon fillet (350 pesos per half kilo), less hassle as it is already vacuum sealed and frozen too, no need to worry on the freshness on the way back to our place. It took us approximately 30-40 minutes to cook and prepare this dish and about 15 minutes to eat everything in the pot! :) Because it was such a success, I was actually thinking of cooking this again sometime next week.

 

Here's Elise's recipe & my notes: 

Salmon with Tomato, Onions, and Capers Recipe

Ingredients

• 3 Tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, peeled and diced
• 2 large fresh tomatoes, diced
• 1 Tbsp fresh thyme leaves, chopped (Catz: if there's no available fresh thyme, you can also use 1 teaspoon dried thyme leaves)
• 2 teaspoon freshly grated lemon zest
• The juice of one meyer lemon, or half a regular lemon with a teaspoon of sugar (Catz: I used honey instead of sugar)
• 2 Tbsp of capers, drained
• 1 teaspoon of chopped jalapeño peppers (no seeds, no stem, no ribs) either fresh or pickled (Catz: used 2 tbsp of jalapeño peppers since we both love spicy food)
• 1/3 cup white wine (Catz: used some left over cabernet sauvignon)
• 1/4 cup water
• Salt and pepper
• 2 fresh salmon fillets, 1/2 lb each

Method

1 In a large, wide (at least 12 inches wide) saucepan (one that comes with a cover), heat olive oil on medium heat. Add the onion and cook, stirring regularly, until just beginning to brown, about 5 minutes. Add the garlic and cook for 1 minute. Raise the heat to medium-high and add the tomatoes, thyme, lemon zest, lemon juice, capers, and jalapeño peppers. Simmer for 10 minutes, adding a little water if needed to prevent the sauce from getting too dry. Salt and pepper to taste. 

2 Add 1/3 a cup of white wine - a simple Chardonnay will work. Add 1/4 cup of water. Bring to a simmer. Place the fillets in the pan on top of the sauce, skin side down, if the fillets are still in their skin. Cover and reduce heat to medium-low. Cook for 5-10 minutes, depending on how thick the cuts of fish are. Poke the fish with a fork and look for doneness. The fish should still be somewhat rare in the middle, but not raw. Serve immediately, with tomato sauce generously applied.

Serves 4 (well,in our case, there were only 2 of us ^_^)

Braised Beef a.k.a Nilagang Baka

Ingredients: 

1.5 Kilo of beef stew or beef shin cut into small 2-3 inch cubes

2 Medium onions sliced thinly

1 Small Cabbage;shred into big pieces; remove the cord.

3 Medium carrots peeled and cut in 2 in. pieces

4 Medium potatoes peeled and quartered

2 Sweet corn (cut into several segments)

Water for braising

8 Whole peppercorns

1 Tbs. Salt

½ Tbs. MSG(optional)

Steps: 

1. Place beef in a large soup pot 

2. Cover with water about 2 inches above the meat. 

3. In high heat, bring it to a boil. 

4. Remove the scum

5. Add onions and lower the heat to medium high. 

6. Cover and let simmer for 15 minutes. 

7. Add salt, MSG and whole peppercorns. 

8. Cover and cook for 1½ hours.

9. Add water if necessary to maintain the 2 inch water level above the meat. 

** For healthier option, you can leave this in the ref overnight to let the oil of the meat rise. remove the oil the next day.

10. Bring to a slow boil, add corn, carrots and potatoes. 

11. Cover and cook for an additional 15 minutes or until carrots, corn, and potatoes are done. 

12. Add cabbage last, cover, and let it cook for 2-3 more minutes. 

13. Add salt to adjust taste

Mapo Doufu

Ingredients: 

1 pack of Morinaga Soft tofu
1/4 kilo of ground pork
1 tbsp. of finely minced garlic
1 tbsp. of tausi, rinsed
1-2 tbsps. of chili bean paste
1 tbsp. of cooking oil
1/2 c. of water

1/2 cube of chicken/pork cubes

1-2 tbsps. of light soy sauce
12-15 stalks of onion leaves cut into half-inch lengths

Steps: 

1. Heat 1 tbsp of cooking oil, skip this when you're using a Teflon or non-stick pan :) 

2. Add ground pork and cook until lightly browned. 

3. Add the minced garlic and stir fry for a few minutes. 

4. Add the tausi and chili bean paste stir evenly. 

5. Season with light soy sauce. 

6. Pour in the water and add chicken/pork cube; bring to a soft boil. 

7. Cut tofu into big cubes; 

8. Add tofu and stir gently. 

9. Lower the heat, cover and simmer for 10 minutes.